Doctorado en Ciencias de la Nutrición Traslacional, Departamento de Clínicas de la Reproducción Humana, Crecimiento y Desarrollo Infantil, Centro Universitario de Ciencias de la Salud, Universidad de Guadalajara, Guadalajara 44340, Mexico.
School of Population Health, University of New South Wales, Sydney, NSW 2052, Australia.
Nutrients. 2021 Apr 1;13(4):1165. doi: 10.3390/nu13041165.
Cardiovascular diseases (CVD) remain a serious public health problem and are the primary cause of death worldwide. High-density lipoprotein cholesterol (HDL-C) has been identified as one of the most important molecules in the prevention of CVD due to its multiple anti-inflammatories, anti-atherogenic, and antioxidant properties. Currently, it has been observed that maintaining healthy levels of HDL-C does not seem to be sufficient if the functionality of this particle is not adequate. Modifications in the structure and composition of HDL-C lead to a pro-inflammatory, pro-oxidant, and dysfunctional version of the molecule. Various assays have evaluated some HDL-C functions on risk populations, but they were not the main objective in some of these. Functional foods and dietary compounds such as extra virgin olive oil, nuts, whole grains, legumes, fresh fish, quercetin, curcumin, ginger, resveratrol, and other polyphenols could increase HDL functionality by improving the cholesterol efflux capacity (CEC), paraoxonase 1 (PON1), and cholesteryl ester transfer protein (CETP) activity. Nevertheless, additional rigorous research basic and applied is required in order to better understand the association between diet and HDL functionality. This will enable the development of nutritional precision management guidelines for healthy HDL to reduce cardiovascular risk in adults. The aim of the study was to increase the understanding of dietary compounds (functional foods and bioactive components) on the functionality of HDL.
心血管疾病 (CVD) 仍然是一个严重的公共卫生问题，也是全球主要的死亡原因。高密度脂蛋白胆固醇 (HDL-C) 因其具有多种抗炎、抗动脉粥样硬化和抗氧化特性，已被确定为预防 CVD 的最重要分子之一。目前，人们已经观察到，如果这种颗粒的功能不足，保持健康的 HDL-C 水平似乎还不够。HDL-C 的结构和组成的改变会导致分子产生炎症反应、氧化应激和功能障碍。各种检测方法已经评估了某些 HDL-C 功能在风险人群中的作用，但在其中一些研究中并非主要目标。功能性食品和膳食化合物，如特级初榨橄榄油、坚果、全谷物、豆类、新鲜鱼类、槲皮素、姜黄素、生姜、白藜芦醇和其他多酚，通过提高胆固醇外排能力 (CEC)、对氧磷酶 1 (PON1) 和胆固醇酯转移蛋白 (CETP) 活性，可增强 HDL 的功能。然而，为了更好地理解饮食与 HDL 功能之间的关系，还需要进行更多的基础和应用研究。这将有助于制定健康 HDL 的营养精准管理指南，以降低成年人的心血管风险。本研究旨在提高对膳食化合物（功能性食品和生物活性成分）对 HDL 功能的理解。
